Green Chili with White Beans Aka White Bean Chicken Chili
Warm, hearty, and packed with bold Southwestern flavors, this Green Chili with White Beans (aka White Bean Chicken Chili) is your go-to comfort food for cozy weeknights. Tender shredded chicken, creamy white beans, and a zesty kick from diced green chilies come together in a savory broth infused with cumin, coriander, and oregano. This one-pot wonder is not only easy to prepare in under an hour but also naturally gluten-free and loaded with protein. Garnish with fresh cilantro and a squeeze of lime for a vibrant finish, and enjoy it as a wholesome, soul-soothing meal that’s perfect for the whole family.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 pound boneless, skinless chicken breasts
- 2 4-ounce cans canned green chilies, diced
- 3 15-ounce cans canned white beans (cannellini or great northern), drained and rinsed
- 4 cups chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 0.5 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 4 wedges lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Place the chicken breasts in the pot and sear them for 2–3 minutes on each side until lightly browned. They do not need to be fully cooked at this stage.
Add the diced green chilies, drained white beans, chicken broth, cumin, coriander, oregano, chili powder, salt, and black pepper to the pot.
Bring the mixture to a boil, then reduce the heat to low and allow the chili to simmer for 25 minutes, stirring occasionally.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot and stir to combine.
Simmer the chili for an additional 5–10 minutes to allow the flavors to meld together.
Taste and adjust seasoning as needed.
Ladle the chili into bowls. Garnish with fresh cilantro and serve with lime wedges on the side, if desired.
Nutrition Facts
Calories |
1323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 5940 mg | 258% | |
| Total Carbohydrate | 65.5 g | 24% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 19.0 g | ||
| Protein | 162.4 g | 325% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 388 mg | 30% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2886 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
